Tom Ka Gai (Coconut Chicken Soup)
Description
Coconut milk and lime juice seasoned with ginger root and cayenne pepper create a spicy broth for this Thai-inspired soup with strips of white chicken, cilantro and chopped scallions.
Ingredients
•
3/4 pound boneless, skinless chicken meat
•
3 tablespoons vegetable oil
•
2 (14 ounce) cans coconut milk
•
2 cups water
•
2 tablespoons minced fresh ginger root
•
4 tablespoons fish sauce
•
1/4 cup fresh lime juice
•
1/4 teaspoon cayenne pepper
•
1/2 teaspoon ground turmeric
•
2 tablespoons thinly sliced green onion
•
1 tablespoon chopped fresh cilantro
Directions
1
Cut chicken into thin strips and saute in oil for to 2 to 3 minutes until the chicken turns white.
2
In a pot, bring coconut milk and water to a boil. Reduce heat. Add ginger, fish sauce, lime juice, cayenne powder and turmeric. Simmer until the chicken is done, 10 to 15 minutes.
3
Sprinkle with scallions and fresh cilantro and serve steaming hot.